Misen Carbon Steel Pan Unboxing, Season and First Use Review 

The instructions read "repeat steps 4-7 three more times" with regards to seasoning, for a total of 4 times in the oven with oil, not 4-7 times as stated in the video.

I like your video style! You’re fun to listen to. Very realistic information and conclusions. Thanks. Subscribed. 👍🏻

Thank you, I seasoned mine this morning and didn’t realize the handle was stainless steel. Oh well, time to get scrubbing! 😆

Overall couldn't get the pan to season with Avocado oil, and had a bad time with the product. It was probably due to my own misunderstanding, but the product was backed with the 100% satisfaction guarantee, so I went ahead with the original purchase with that peace of mind. Only to find out, they make service VERY complicated. I would not trust their warranty or service.

I spent an hour looking for you. I thought I put you in my cooking folder and you weren’t there. I think RU-vid is messing up. You made the video simple & I was waiting for mine to come. It’s here and I just found u after an hour. They switched to the top burner but suggested I might want to use the oven. I found you

I have a hunch you simply used a bit too much oil during seasoning, so the top layer wasn't properly polymerized and bonded to the pan, and then when you cooked the first egg it came off.

I have a gas stove. I just scrubbed the coating off, blued it on the flame, oiled, and into the oven, but only twice.

All the other videos I've seen, the pan starts to discolor pretty quickly during the seasoning process, however I noticed yours did not which makes me think the pan didn't get hot enough to get properly seasoned and that's why it was sticking at first, I would get an oven thermometer and check to make sure your oven is not only getting up to the correct temperature but is also maintaining the correct temperature.

I think I prefer the potato peel, oil and salt method the French use. The Asian wok version tends to use green onion and ginger and no salt. Basically you are seasoning by cooking. It won’t look gorgeous, like 7 coats in the oven does, but then the one done seven times in the oven isn’t going to look perfect long unless you hang on the wall and don’t use it. My most nicely seasoned pans are always the ones that get cooked in the most. I have basically begun seasoning BY just cooking.

I'm wondering if the Organic Valley Ghee is filtered. The lecithin in the butter is what helps stuff from sticking. What's the red thing that you are using to clean your pan?

Didn't preheat enough. The oil needs to be smoking in order to be non stick.

Can you use pipe cleaners for that spot in the handle? I haven’t opened my box yet.

0:55, it sounds like you had a cartoon moment where you crashed into something because you couldn't see without your glasses.

seasoning is crazy esp without a gas oven. 5 hrs at 475...that's like $20 in electricity. why dont they season it at the factory??

What's your favorite Carbon steel that's at a resonable price? I've been doing some research and I'm on information overload.

I’m thinking the gap between the handle and the pan as well as the two widely spaced rivets should help keep the handle cooler. I have seen similar designs that did stay cooler. It might be overkill with this Misen since it also has the silicone grip. That silicone grip is very likely to be lost or destroyed eventually, but even without it, that pan should still have a cooler handle than other similar pans.

Seasoning the pan is not as important people make it out to be. If you washed it thoroughly and removed much of the seasoning you need to season it once, that's enough. The idea is to get a very thin coat of oil polymerized on the surface. After that the best way to improve the non-stickiness is to just use it. There's no need to season the crap out of it. Don't wash it with soap, rather when your done cooking just deglaze it with a cup of water to remove the rough stuff, wipe it dry and you are good to go. If you're not gonna use it for a while then dry it extra on the stove top, at which point you can season it while you have it on heat with a very thin layer of oil before you store it away. To get your eggs to slide leave them for a bit before shaking the pan. Also, you need to develop a sense for how hot you want the pan before dropping in the egg. Hope that helps.

I’ve never understood why anyone needs their eggs to spin around in a pan.

Cook more, season less

Garbage pan. total waste of money. I had to throw away mine is just two months of purchase.